Egg Curry

Eggs are my saviour when there aren’t any veggies lying in pantry. They are  ‘dime a dozen’ available at home, courtesy my hubby. I teasingly tell him the amount of protein shakes and egg whites you gulp down every day it’s more economical to buy a cow and a hen😄

My hostel life taught me how to relish this wholesome food as omelettes and boiled eggs sandwiched between slices of breads. ( Before that eggs were and still are not allowed at my mother’s place). After marriage I was introduced to this simple yummy dish of eggs cooked in tomato onion gravy. So on the days when the whole family is feasting on their non vegetarian delicacies, I calmly enjoy this slurpy soupy curry with some steaming hot rice!


  • Refined oil- 3 tablespoons for gravy+ 2 tablespoon for frying eggs
  • Sugar- 1 tablespoon
  • Eggs- 12- 15 (boiled and peeled)
  • Bay leaves (tej patta)2 nos
  • Onions- 3 medium ( 1 made into paste + 2 thinly sliced)
  • Ginger garlic paste- 3 tablespoons
  • Tomato paste – from 1 tomato


  • Dhaniya (coriander seed) powder- 2 ½ teaspoons
  • Jeera (cumin seeds) powder- 1 teaspoon
  • Curry powder/ sabzi masala- 1 teaspoon
  • Salt- according to taste
  • Chilli powder- ½ teaspoon
  • Turmeric- ½ teaspoon
  • Garam masala- ½ teaspoon
  • Tomato ketchup- 1 tablespoon (optional)
  • Chopped fresh coriander- to garnish


  • Make superficial fine slits on the boiled and peeled eggs and keep aside.
  • Heat 2 tablespoons oil in a pan, fry the eggs, gently turning them intermittently, so they brown uniformly on all sides. Keep them aside on a plate lined with kitchen towel/ tissue paper to absorb excess oil.
  • In the same pan, add some more oil and some sugar granules. Wait till the sugar melts and gives a brown colour.
  • Add bay leaves , sliced onions, fry till the onions are light brown in colour.
  • Add the onion paste, ginger garlic paste, keep frying till the raw smell dissapears and they look uniform light brown.
  • Add tomato puree, mix well and allow it to cook for few minutes. At this point you can add around ½ teaspoon salt for cooking tomatoes.
  • After the tomatoes are half cooked add all the spices other than garam masala, in this order- coriander powder, cumin powder, curry powder, salt to taste, chilly powder, turmeric.
  • Mix all the spices well with the gravy, add small amount of water to adjust the consistency.
  • Now add the fried egg, mix well so that they coat all the spices. Close the lid of the vessel for few minutes.
  • Add some more water to adjust the consistency of gravy, tomato sauce for colour (optional).
  • when the gravy boils well, mix in garam masala and chopped coriander, swich off the flame.
  • Serve it with steaming hot plain rice or rotis !!
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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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